Guest K Cooks: Me Meals

Remember, the challenge was to provide a recipe for a meal that you love to savour solo. I keep adding more from time to time!

Special K’s Most Recent ME MEAL:

When the weather turns a little cooler (okay, in Germany, we are on the same latitude as Canada…I am wearing tights alread) I love soup. I enjoy it as a single gal about 3 times a week. Butternut squash, carrot ginger with black beans, chicken broth with Sirachi…love it. My absolute favorite, though is tofu soup. It is hot, heavy and soulfully satisfying. TWO servings

First, I sauted 4 garlic cloves and half an onion until almost browned, with 2 tablespoons crushed RED PEPPER (fine, not coarse). It will be RED RED RED. Add in a Large Can of chicken/veggie broth (if you can find mushroom BROTH that’s perfect) and a tablespoon miso. Simmer for 10. Throw in a package of firm tofu (I freeze mine to make the tofu meatier) and simmer for 5, then add whatever veggie you have on hand. I like asian radishes, mushrooms, greens. With a side of cucumbers marinated in rice vineagar for an hour. Very yummy.

Remember, the challenge was to provide a recipe for a meal that you love to savour solo. I keep adding more from time to time!

Special K’s Most Recent ME MEAL:

When the weather turns a little cooler (okay, in Germany, we are on the same latitude as Canada…I am wearing tights alread) I love soup. I enjoy it as a single gal about 3 times a week. Butternut squash, carrot ginger with black beans, chicken broth with Sirachi…love it. My absolute favorite, though is tofu soup. It is hot, heavy and soulfully satisfying. TWO servings

First, I sauted 4 garlic cloves and half an onion until almost browned, with 2 tablespoons crushed RED PEPPER (fine, not coarse). It will be RED RED RED. Add in a Large Can of chicken/veggie broth (if you can find mushroom BROTH that’s perfect) and a tablespoon miso. Simmer for 10. Throw in a package of firm tofu (I freeze mine to make the tofu meatier) and simmer for 5, then add whatever veggie you have on hand. I like asian radishes, mushrooms, greens. With a side of cucumbers marinated in rice vineagar for an hour. Very yummy.

Me Meal #1: Lentil Bolognese

Annabel said: I do eat solo the majority of the time as well. Do I mind? Not at all. Because my health journey has involved forging a new relationship with food, each time I eat alone is like a chance to truly embrace the budding new relationship, to truly savor the foods and cherish the “fruits” of my cooking labors.

A simple “Me meal” that I have never grown tired of since childhood is made with the good ‘ole standby Tunafish (canned that is). This is my simple to make, yet always satisfying me meal 🙂
A toast to myself: From childhood memories, to adult gratification. A me meal moment brings true satisfaction!

Put the tuna in a bowl and grind with fork until only small chunks are left. Add mayonnaise in the amount desired. Take 1/4 onion and dice into minuscule bits and add to bowl. Cut about half of a celery stick into very small pieces and add to the bowl also. Now here’s a little secret, although you might think it’s crazy-add just a few drops of lemon juice from a fresh lemon. Mix it altogether well. Cut up fresh lettuce into long threads and two slices of tomato very thin and put them to the side. Now, you can used whatever type bread that you like, I like whole wheat, but toast it up to the desired darkness. When it toasts, slap on a good amount of tuna sprinkled with lettuce and the two slices of tomato.

(K says:Sometimes when cooking solo, you want more time to savour rather than “slave over a hot stove….I squeeze the H20 out of tuna with a paper towel, ir if you’re adventurous, try canned anchoives or sardines…but with my tuna I add heat in curry powder and yogurt…it really is just an excuse to eat bread….speaking of which….” )

Add dry ingredients (salt through yeast) to a stand mixer fitted with a dough hook and combine. (You can do this all by hand too if you don’t have a mixer, it will just take a little longer)

Warm water to 100-130 degrees. (30 seconds in the microwave works perfectly)

Create a well in the dry ingredients and add oil and warm water.

Mix dough until it cleans the sides of the bowl. Allow dough to knead on the hook in the bowl for 1-2 minutes. (If using your hands just kneed until it comes away from the counter top and is no longer sticking to your hands- it should feel a little elastic)

Coat a clean bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for 1 hour.

Shape dough into square or round loaf (your choice). Brush top of dough with oil and top with sea salt or any other seasonings you like.

Heat oven to 375 and bake for 25-30 minutes.

Serve with olive oil seasoned with herbs or cracked black pepper, or hummus, or ANYTHING really(K says:Bread for dinner is the bomb. Make yourself a salad and just pick up a loaf (no SLICES HERE!) It is THE MOST NOURISHING food I’ve found…alone, and in company. The opening of a loaf is sacred).

Mortar and pestle that ’till paste-like consistency and thin with 2 Tbs Bragg’s Liquid Aminos (now, traditionally fish sauce is used but since I’m Vegan, I choose not to use fish sauce-go with it if you’ve got it…or sub soy sauce)

Serve with some fragrant jasmine brown rice, some basmati, or just long grain brown rice to soak up the nice flavor.
Garnish with any of the following: fresh cilantro, basil, crushed peanut, lime zest or wedges

(K says:My Me Meals are often INSPIRED by what I see on your blogs, in magazines, or during entertainment, or a big library/book store therapy session. But I never follow a recipe unless BAKING. Spontaneous combustion and bad experiments (RICE MILK IS NOT MY FRIEND FOR SAUCES!) entangle me, but it’s what I feel like then.)